Manufacture of malt syrups and maltose.



WILLIAM P. KAUFMANN, OF TORONTO, ONTARIO, CANADA.

MANUFACTURE OF MALT SYRUPS AND MALTOSE.

No Drawing.

To all whom it may concern:

Be it known that I, WILLIAM PEROT KAUF- MANN, M. D. C. M., of the cityof Toronto, in the Province of Ontario, Canada, have invented certainnew and useful Improvements in the Manufacture of Malt Syrups andMaltose, of which the following is a specification.

Maltose syrup and maltose have so far been commercially prepared by theaction of an amyloclastic diastase on starchy materials usually derivedfrom some of the more common grains or cereals such as maize, wheat,rice, etc. a

The older processes using malt diastase and graminaceous starchconducted the reaction at atmospheric pressure and at a temperature ofnot exceeding 6575 C. and light liquors of a specific gravity of only 35B. Were obtained. The products were of good quality .but the expense ofconcentrating the light liquors is too great.

The processes cannot be conducted at a greater concentration as thestarch gelatinizes and swells (even in the presence of diastase) andwill not respond properly to the hydrolytic influence of the diastase.Pressure cooking was then resorted to, the starch being treated at asteam pressure of about three atmospheres above the normal atmosphericpressure and at corresponding temperatures before or after treatment forliquefaction with the diastase. Starch so treated is more readilyhydrolyzed than starch cooked in open yessels and light liquors (if from516 B. can be obtained, but the product is not as good in qualityinasmuch as the drastic pressure cooking,

"especially when it takes place in the presence of free acid, or after apreliminary treatment with malt. tends to decompose the fats, proteidsand cellular matter present and to caramelize the sugar which is formedthus imparting an undesirable flavor and dark appearance to the product.

Many. attempts have been made to combine the good points of both theopen and closed converter processes particularly by highly purifying thestarch before treatment, but such processes have not been commerciallysuccessful being either too expensive, too complicated or else resultingin unsatisfactory products.

After a long series of experiments I have come to the conclusion thatdrastic pre- Specification of Letters Patent.

Application filed September 25, 1913.

1 rected Patented May 2, 1916.

Serial No. 791,828.

liminary pressure cookings are absolutely necessary in the manipulationof cereal starches, and all those which contain a large proportion ofthe higher polymerized or condensed starch carbohydrates, potato starchalso being included. As such pressurecooking is unsatisfactory, theimprovement of the older open converter processes seemed the naturalline of research.

The great problem to be solved in the use of open converter processes isto devise means of working at higher c mcentrations without causing thegelatinization and consequent freezing of the starch during theliquefaction treatment.

I have found that all starches commonly employed pass into thegelatinous form at temperatures and concentrations which arecommercially practical in open converter processes and l have thereforemainly dimy experiments to attempting the discovery of a starch.sutlicieutly cheap, which would possess the. property of remaininglimpid when heated with malt diastase at temperatures of to C. and insolutions of 1620 B. or higher. Cassava starch under such conditionsremains perfectly limpid and easily stirrable by virtue of the fact thatthe starch granules break up or fragment, and without material swelling,pass almost instantly into water soluhle products of low viscositywithout assuming the intermediate gelatinized and past conditioncharacteristic of other starches. The result was altogether unexpectedand could not be foreshadowed, as other root starches. including thepotato yam and sweet potato act in much the same way as cereal starches.

In the treatment of the cassava starch I use an amyloclastic diastasepreferably of graminaceous origin and in the form of green or kiln driedbarley malt.

lVhile good results may be obtained by the use of any amyloclasticdiastase I. find that in the treatment of a root starch that the bestresults are obtained by using a graminaceous diastase, and this is onereason Why Iprefer to use the barley malt.

Malt of suitable quality, preferably green. is finely ground or crushedand is extracted with a suitable quantity of water at any convenienttemperature which will not impair the activities of the diastase, orcause the mass to ferment or become sour. The watery The starch whenseparated from the watery extract is mixed with the malt residues.

The process may be graphically presented as per the following diagram,-

' Green malt crushed and mixed with water and pressed Crude mailtextracts l Clear malt extract Starch Malt residues The cassava starchmay be used in the purified form if necessary, that is, in the formknown commercially as tapioca starch or tapioca flour. I 1

In general practice I prefer to employ the cassava root which may beused in the fresh state as dug from the fields and suitably cleaned. Theroots. are then preferably peeled, crushed and finely ground and finallysubjected to squeezing in a suitable press to remove the watery liquortherefrom. The liquor thus obtained contains starch in suspension insmall quantities. and also sugars and extractive matters. etc., solublein the artery medium. The starch is separated from the liquor by anyconvenient means known to the art and mixed with the press cakes whilethe liquor is concentrated and made into the product known as cassareepwhich is used in the preparation of sauces and condiments. I

The press residues may be used at once for the preparation of maltosesyrups, or,

preferably, are first washed with water con-' taining hypochlorites,sulfites. hydrochloric acid or caustic soda inv solution, so as tofurther purify the residues by washing out the materials, other thanstarch, which are soluble in aqueous solutions of the above reagents.These washings are then neutralized by appropriate means and may bemixed, if desired. with the crude press liquor for the manufacture ofcassareep.

The processes just described are graphieally set out in the followingdiagram 2- Cassava root washed, peeled, ground and pressed Residuefurther washed I Liquor (crude) as stated above I' l Clearliquor forStarch making cas- If desired, the crushed and pressed roots may, eitherbefore or after being washed, be

aminufacture for maltose syrups.

dried and this dried material subsequently used for making maltose syrupwith or without further washing. So also the roots, after being cleanedand peeled, may be sliced into suitably sizedpieces and dried. and thismaterial when ground and with or without further washin may form thebasis of For purposes of shipment from the place of production thisdrying of the material is of great i mporta nce.

Having obtained the malt extract. the malt residues and the cassavastarch as hereinhefore described, I proceed as follows: \Vater of asuitable type, that is, water which is neither alkaline. saline orsulfu'rous, is run into a vat fitted with heating coils and with astirrer. These coils provide means for heating the contents of the vatwith steam or hot water, or for cooling the contents by circulating coldwater through them. A sufficient quantity of water is heated to (50 C.and the stirrer set in motion. Malt residues derived from a quantity ofmalt (green malt contains 40% water) calculated to the dry basis as equ'alent to substantially 11% of the weight of cassava starch to be used.is thoroughly stirred in. The cassava starch .or meal in the dry state,or creamed up with water isthen fed into the nralt water at such aratethat it becomes almost instantly incorporated with the water. Thegravity of the mash should not be less than 20 B. at (35 C. During theaddition of the cassava starch or meal the temperature of the mash iscaused to rise gradually so that it will be at or about C. when all thestarch is added. The mash is maintained at this temperature for aboutten minutes, it is then raised to 68 to 70 C. and maintained thereat forabout thirty minutes. After this it is heated rapidly to turecorresponding to these pressures. I'

may also employ mashing under pressure without raising the temperatureabove the death point of the diastase asproduced by the introduction ofa gas under pressure into 'aclosed converter containing the mash, and

proceeding after the action of the diastase has been completed in eitherof the ways specified above, that is by ordinary boiling or pressurecooking.

\Vith a little experience it is easy to do the entire heating by meansof steam instead of hot water and to avoid pasting on the coils orgelatinization or freezing of the I prefer to use the mash as a whole,and without destruction of the diastase. Under similar conditions it isimpossible to treat suspensions of other starches in the same mannerwithout gelatinization and conseqeunt freezing taking place. This firstoperation is known as the liquefaction stage, although somesaccharification ensues, and liquefaction having been accomplished themash is cooled down to about 60 C. The clear malt extract is now addedto saccharifythe mass, agitation being maintained and the whole mashheld at a temperature of 60 C. or raised to a temperature of not over 65C. The addition of the malt extract should not reduce the specificgravity of the mash below 16 B. at 65 C. Under these conditions oftemperature and concentration the saccharification of the mash will becomplete in about two or three hours when it will be ready forfiltration. This saccharification mashing may also, if preferred, beconducted in a closed converter under gas pressure at a temperatureapproximating 65 C. substantially in the same manner as the liquefactionmashing hereinbefore mentione If a diastatic extract for bakers orpharmaceutical purposes is desired the mash is not heated above 65 C.and is then filtered and concentrated to the desired consistency inram/o without further treatment.

If an extract for confectioners use is required.v the mash. aftersaccharification, is boiled for ten minutes. filter pressed andconcentrated as usual without further refining. The product may ofcourse, if desired, be refined in any of the well known ways commonlyemployed.

\Vhile. as stated. a more or less refined cassava starch may beemployed, in practice crushed and ground root of the cassava, preferablyWashed, but containing almost all of its cellplosic constitucuts; as thepresence of these constituents facilitates filtration by forming a moreor less bulky filter mass. If the refined starch is employed it may benecessary to add to the mash a suitable quantity of cassava meal, orinstead to incorporate in the mash a sutficiency of well washed andfinely prepared paper pulp, or both of these adjuncts to giw e thedesired bulk of filter mass.

By leaving all the cellular constituents in the cassava meal, or byadding appreciable quantities of wood pulp, or its equivalents to themash made with more or less refined starch, a bulky press cake isobtained which greatly facilitates filtration.

The press cake residues may be Washed in site or may be pressedresulting in the first place, in the production of sweet Waters usefulfor Washing presses or making up succeeding mashes, and in the secondplace in light liquors which may be incorporated with the first lightliquors filtered out, for

not less than 16 Water+Purified starch, cellular residues. etc.

described. the presses are ava1lable Mash of not less than 20 B. forliquefaction of starch at fill-C. After boiling and coolingto 60incorporate with clear malt extract Saccharification mesh not below 16B. Filter pressed hot l Press cake (a) Residue to be washed in .vz'iu orto be power (h) or hydraulic pressed First or light liquors for Iconcentratin in vacuo (a) Sweet waters for into syrups w ich may y notbe refined wa mg presses for catbefore y are 0011' or making up suctlefeed eentrated ceedin meshes (12) Light iquors for incorporating withbulk of light liquors 'hat I claim as my invention is:

1. A process of producing sugary products from starch which consists inextractin; malt with a suitable amount of water, separating the extractfrom the residues. forming a hot mash of the malt residues with waterand cassava starch of a gravity of substantially 20 B. maintaining saidmash at a suitable temperature till liquefaction has taken place, addingthe malt extract at a suitable temperature to the mash to reduce thegravity to not less than 16 l3. and maintaining the mash at a suitabletemperature till saccharification has taken place.

2. A process of producing sugary products from starch which consists inextracting malt with a suitable amount of Water, separating the extractfrom the residues, forming a hot mash of the malt residues with waterand cassava starch of a gravity of not less than 20 B. maintaining saidmash at a temperature of 60-70 for about thirty minutes, then raisingthe temperature to boiling point till liquefaction has taken place,cooling the mash to about 60 ing the malt extract at a suitabletemperature to the mash to reduce the gravity to B. and maintaining themash at a temperature of 60-65 C. till saccharification has taken place.

3. A process of producing sugary prod acts from starch which consists inextractamount of water,

ing malt with a suitable an amyloclastic diastase pref- C. addi 1taining the mash at a suitable temperature till saeelmrification hastaken place and finally filter pressing the mash.

4. A process of producing sugary products from starch which consists inextracting malt with a suitable amount "of water; separating the extractfrom the residues; mixing the malt residues with hot water at a suitabletemperature and subsequently stirring in starch, and maintaining themash at a suitable temperature till liquefaction has taken place.

Toronto, this 17th day of Sept, A. 1915. 1

WILLIAM P. KAUFMANN, M. D. C. M.

' Signed in the presence of J. Emv. MAYBEE, D. S. TOVELL.

